EFFECT OF WHEAT GERM ON THE FUNCTIONAL PROPERTIES AND OXIDATION STABILITY OF GROUND MEAT SYSTEMS

Abstract

The results of a study of the chemical composition and functional properties of the plant raw material in the form of wheat germ flakes (WGFs) with a view to combining it with a meat feedstock are represented. WGFs subjected to preliminary heat treatment in various modes (toasted) are studied. It is found that water-soluble and salt-soluble proteins of WGFs exhibit high solubility, which achieves maximum values of 45 В± 2% at a pH of 7.0-8.0 and a sodium chloride concentration of 2.0%. The functional properties of WGFs and dependences of the functional and technological properties of combined ground meat systems prepared of meat feedstocks of different types and nature of autolysis are determined. A preliminary heat treatment of WGFs does not decrease their functional properties, which are particularly shown in feedstock with anomalies in the development of autolysis, and contributes to a decrease in the oxidative transformation of lipids. In combined ground meat systems, toasted WGFs should be used in conjunction with 0.3% of a Delikaroma smoking flavor; this inhibits the oxidation of the lipid fraction of both raw and heat-treated ground meat systems

Keywords

• meat
• wheat germ
• lipid fraction
• toasting
• oxidation inhibition